1 1/2 C Raisin vinegar (may substitute Champagne vinegar)
1/2 C Water
2 tbsp. Curry powder
6 tbsp. Granulated sugar
Salt and pepper to taste
1 C Texas Pete® Original Hot Sauce
YIELD: 1 head of pickled cauliflower PORTION (Serving Size):
Clean and trim the outer leafs from the head of cauliflower. Discard the core and break the florets into large bite size pieces. Place the cauliflower florets and the shaved red onion into a storage container large enough to be covered with the 2 cups of pickling liquid.
Place the raisin vinegar, water, curry powder and the granulated sugar into a saucepot and bring to a simmer. Season the mixture with salt and pepper and cook for 1-2 minutes. Remove from heat. Once you remove from heat, add the Texas Pete® Hot Sauce to the mixture and mix well.
Pour the spicy vinegar over the cauliflower florets and shaved red onion, cover and place in the refrigerator to cool. The pickled cauliflower will be ready to eat after 24 hours.